Ingredients
4 Chicken Breasts (skinless)
3 Tbs Flour
1 Egg White
15ml Salt
15ml Ground Pepper
2 Tbs Olive Oil
1 ½ Cup Dry White Wine
¼ Cup Fresh Lemon Juice
2 Cloves Garlic (minced)
250g White Button Mushrooms
½ Tsp Dried Thyme
¼ Cup Fresh Cream
Instruction
Pre- heat oven to 180°C.
Add the flour, salt, pepper in a small pan and combine the ingredients. Place the egg white in another bowl and whisk. Take each chicken breast and dip in the egg white, and then into the flour mixture. Put on a plate.
Heat the oil in another saucepan, over medium heat. Place the chicken breast in the saucepan and cook for 2- 3 minutes until golden brown, turning the chicken breast and cook for 2 more minutes. Remove from heat and place the pan in the pre-heated oven. Cook for 8-10 minutes. Remove the chicken from the pan.
Take the same pan and return to medium heat, add the white wine, and add the garlic, and cook for 30 seconds. Add the lemon juice, thyme and mushrooms, cook for 10 minutes.
Remove from the pan and stir in the cream. Place the chicken on plates. Pour sauce over chicken and serve with a glass of Survivor Chardonnay!
Serves: 4
Cooking time: 30 minutes
Difficulty: Medium
Pairs well with Survivor Wild Yeast Chardonnay.
